Risotto is one of my all time favorite side dishes during the holidays. While it’s yummy, it’s loaded with oodles of cream, cheese and carbs. So in other words, it’s extremely rich and not something I’d indulge in on a monthly basis. Until now, that is.
I stumbled across a cauliflower mushroom risotto on Pinterest, which makes my favorite Italian rice a bit more diet-friendly. I combined the riced cauliflower recipe I found, with bits and pieces from my other go-to risotto, and ended up with a dish that I love.
Here it is. Eat your heart out, friends!
What you’ll need
1 16 oz. bag of riced cauliflower, fresh or frozen
1/4 cup of butter
1 cup of finely chopped mushrooms
1/2 cup of finely chopped asparagus (optional)
3 cloves of garlic, minced
1/4 cup of sauvignon blanc
3 tbsp of heavy whipping cream
1/2 cup to 3/4 cup of parmesan
pink himalayan salt and a pinch of pepper to taste
Lemon juice (optional)
In a large pan, sauté the chopped mushrooms and garlic in the melted butter. Reduce the heat to medium and add in the cauliflower. Once the cauliflower is mixed in with the butter, add the sauvignon blanc, asparagus, and the broth (a few tablespoons at a time), and cook until the liquid has evaporated. Cook for 1-3 minutes longer and then add in a bit more broth and the cream, cover with a lid and let steam until the cauliflower is tender.
Add and stir in however much parmesan, salt, and pepper your little heart desires, squeeze with fresh lemon juice, and serve!